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Sunday, May 31, 2009

Wild Mushroom, Leek, Sun-dried Tomato Risotto

Man, how did I get to be 38 years old before discovering risotto? Especially when you can cook it in the pressure cooker so quickly and easily.

I was looking through my cupboard, trying to figure out what to cook this weekend. You know, with full-time work, and this being a $40/week month, it was getting hard. For one thing, our freezer and pantry were a little low - partly because I stopped buying meat of any kind, so there was none to fall back on. And partly because March was the third $40/week month of the year.

But I saw a little baggie of arborio. Now, I know that I didn't have asparagus, peas, or goat cheese like my last risotto (made on a flush month). But I did have this little bag of dried wild mushrooms from Trader Joe's. So I googled "pressure cooker mushroom risotto", and found a blog that mentioned a recipe, from none other than Vegan with a Vengeance (love this book!) Now, I altered this recipe a lot, based on what I have in the pantry. But it was still good!